Malaysian-style spicy roast chicken (Ayam percik) – Gourmet Traveller

Ingredients

• 8 chicken thigh cutlets (190gm each)
• 1½ tsp each caster sugar, ground chilli, turmeric and coriander
• 125 ml (½ cup) vegetable oil
• 4 reserved lemongrass tops, bruised
• 2 tbsp tamarind purée
• 250 ml (1 cup) coconut milk
• 2 tbsp brown sugar
• Micro coriander
• Lemongrass and chilli paste
• 4 lemongrass stalks, white part only, coarsely chopped, tops reserved
• 5 each garlic cloves and golden shallots, coarsely chopped
• 3 long red chillies, coarsely chopped
• 30 gm ginger, coarsely chopped
• 5 candlenuts or macadamias, coarsely chopped